Position: Home > Articles > Air Flow Research on Improving Frozen Product Quality
Journal of Agricultural Mechanization Research
2011,33
(9)
67-70+75
提高冻品质量的送风方式研究
作 者：
刘春梅
单 位：
烟台职业学院
关键词：
冻品质量;热波动送风;热传递;冻结时间
摘 要：
随着人民生活水平的不断提高,各种冷冻食品,如冷鲜鱼、冰鲜肉以及冷藏食品,如水果、蔬菜等需求越来越大,对食品冷冻、冷藏的质量要求也越来越高。为此,在热力学、热传导学等理论层面进行了分析研究,论证了食品冻结送风方式—热波动送风方式,能缩短食品冻结时间,提高冻品质量。在隧道式单冻机中进行试验的结果表明,该送风方式的食品冻结质量较其它送风方式有很大的提高。
译 名：
Air Flow Research on Improving Frozen Product Quality
作 者：
Liu Chunmei(Yantai Vocational College,Yantai 264000,China)
关键词：
frozen product quality;thermal fluctuation air flow;heat transfer;freezing time
摘 要：
With the living standard improving,people's demand for frzoen food like frozen fish,iced meat and chilled food like fruits and vegetable is growing.The quality demand on food freezing and cold storage is becoming higher also.This article analyzed and researched thermal fluctuation air flow on theoretical level of thermodynamics and conduction heat transfer to demonstrate this air flow will shorten food freezing time and improve frozen food quality.This argument has been tested in tunnel freezer and supported by an improved frozen food quality.
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